Butternut Squash and Pomegranate Crostini with Whipped Feta and Honey

YIELD: Makes 24 pieces


Olive oil cooking spray

1 baguette sliced diagonally 1/4-inch thick (about 24 pieces)

1 lb. butternut squash cubed (1/2-inch cubes)

8 oz. feta cheese crumbled

1/4 cup whipped cream cheese

1/4 tsp. ground black pepper

seeds from 1 pomegranate

1/4 cup fresh mint leaves chopped

honey for drizzlling


Preheat oven to 350°F.

Lightly spray two rimmed baking pans with cooking spray. Place baguette slices on one prepared pan; lightly spray with cooking spray. Place squash on other prepared pan; lightly spray with cooking spray. Transfer both pans to oven; bake bread 8 to 10 minutes or until crisp (turning once), and squash 20 to 25 minutes or until golden brown and tender (stirring once). Allow bread and squash to cool before assembling crostini.

Meanwhile, place feta, cream cheese and pepper in bowl of food processor fitted with knife blade attachment. Process 3 to 5 minutes or until very smooth; scraping down sides of bowl occasionally.

To serve, spread each piece of toasted bread with 2 tsp. whipped feta. Divide roasted squash and pomegranate arils over feta. Sprinkle with mint and drizzle with honey; serve immediately.